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Recent content by gotbags-10
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Wanting to add a heat plate. Small smoker and the meat will be pretty closer to the fire. I have a piece of 12 gauge steel I was going to use. I'm wondering if I should drill holes in it? Maybe small ones and not very many just to let some heat through? Not really sure which way to go.
Need something small and portable so I was thinking about picking up one of the Chargriller side fire boxes to use as a smoker. I was thinking put a pretty hefty piece of steel plate in there as a heat deflecter and throw my party Q controller on the side. Anybody using these little guys as smokers?
Been doing the johnsonville brats because it's all that's around. Just nota ton of flavor. If I were going to order brats and have them shipped what's a killer place to check out. I've done summer sausage at home but not brats. Don't have the stuffer and I have a big family!
Was contemplating a mini wsm build as I need something portable. However I was looking at the chargriller side box and wondered if I could use that. The nice thing about that is I could fit a brisket or a couple racks or ribs (in a rib rack of course). Something you can't do with the mini wsm...
So I've done about 10 briskets so far and like some I am still looking for the perfect one. My problem is I never seem to get the whole packer done at the same time. When the thickest part of the flat is perfect the point still has chewy fat and the other side of the flat is a dried up hockey...
Todd no finished product pics?!!! Must have been that good! Yeah I gotta get my hands on some of that dust. Everybody raves about it.
P.S. Love my amazn pellet burner! Don't know how I would do without it!
Did a spiral cut ham today myself. Yeah no smoke at all out of the package. I tried the maple bourbon ham recipe. Turned out great. Hope yours did as well!
I certainly have thought about separating them even before they go on. I've always been told it's better to do as one. My concern about separating mid cook is that I will lose a lot of internal heat due to being out of the pit then having to make up for it. Also when u separate them a lot of...
Doing a 13 lb packer tomm with plans for burnt ends. Should I separate the point from the flat at 165 IT when I plan on wrapping and cube up the point then? Or cook the whole thing all the way an then separate and cube up the point for burnt ends? Thanks nick.